Category Archives: Muffins

While planning the menu for the bridal shower I was hosting, I used a couple of different recipes to accommodate those gluten-free and lactose intolerant guests. (I am reluctant to describe guests by their food sensitivities, but using their names on-line is even less appealing.) Lemon Poppy Seed Cupcakes with Cream Cheese Frosting anchored the dessert table at the request of the Bride-to-Be. I was thrilled to see Meyer lemons already available in stores and picked up the first of the season.

Although, I had a companion gluten-free cupcake in this same flavor for my daughter (recipe below), it seemed too confusing to try to do both for the event, so the cupcakes shared the dessert table with Cheesecake Strawberries with Chocolate Accents (also a crowd-pleaser). The Lemon Poppy Seed Cupcakes were lactose-free, the Cheesecake Strawberries were gluten-free, and so there were safe dessert choices for everyone.

You will love these tender, citrus infused cakes with flecks of poppy seeds, topped with velvety cream cheese frosting. They are perfect for showers, parties, or as a treat with afternoon tea.

Preheat oven to 350°F. Line cupcake tins with paper liners. Sift flour, baking powder, baking soda and salt into a small bowl. In bowl of a stand mixer, beat butter and sugar until fluffy, about five minutes. Incorporate eggs one at a time until well blended. Mix in the zest, lemon juice and vanilla.

Add flour and buttermilk to batter in two separate additions, until well mixed. Fold in poppy seeds. Fill cupcake liners 3/4 full, bake for 25-30 minutes, rotating half way through baking time. Remove from oven and cool completely before frosting.

For Frosting:
Beat butter and cream cheese together until fluffy. Add-in the vanilla and stir to combine. Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.

Note: Since lactose intolerance was the concern and not a milk allergy, goat milk or butter is often a fine substitution.

In a separate bowl, whisk together flours, xanthan gum, baking powder, salt, and almond flour until combined. Add the dry ingredients to creamed mixture and stir just until moistened–do not over mix. Gently fold-in poppy seeds.

Fill muffin cups 3/4 full and bake for 16-20 minutes until lightly golden. A toothpick inserted in the muffin should come out clean. Once removed from the oven, allow to cool in pan for 5 minutes. Remove from pan and cool on wire racks. Cool completely before frosting.

For the Frosting:
Beat butter and cream cheese together until fluffy. Add-in the vanilla and stir to combine. Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.

NOTE: If using another flour mix, check to see if it already has the xanthan gum. If so, omit adding it separately.

Well, if you are going to indulge at breakfast, I have to think French Toast and Bacon Cupcakes top the list. When I saw this post on Mama B, I had to take a second look at the sprinkles on the cupcakes—yep, bacon! I can almost taste the sweet maple cream and salty crunch right now. Creative and flavor-efficient, you should check it out if only to dream a little. Enjoy!

Great Tasting Muffins with Autumn’s Best Flavors

Morning time is often crunch-time with work or school schedules, leaving breakfast the casualty of our rush. To avoid skipping this most important meal of the day, prepare whole wheat pumpkins muffins for a great grab-n-go before heading out the door. Including pumpkin in your morning routine provides important Vitamin A, potassium and fiber we all need to start the day right.

Pumpkin makes the crumb especially moist and with a cinnamon streusel topping, they are hard to resist. Easy to make in larger quantities and freeze, these muffins quickly defrost in a microwave at work, keep you ready for unexpected guests, and always bring a smile when shared with friends. Made with nutritious pumpkin and King Arthur White Whole Wheat Flour, this is one fast food you don’t have to feel guilty about enjoying.

Preheat oven to 400°. Use muffin cups to line muffin tins or use cooking spray to lightly grease the pans. Prepare streusel topping by combining all the dry ingredients together first. Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached.

In a large mixing bowl, combine the pumpkin, oil, sugar, molasses, vanilla and eggs until well blended. Combine flour, walnuts, and the remaining dry ingredients in another bowl and mix until well blended. Stir flour into the pumpkin mixture until well incorporated. Divide batter evenly in the tins. Sprinkle streusel topping over each one. Bake for 14-16 minutes or until toothpick, inserted in the center, comes out clean.

Cool on wire racks in the pans for 10 minutes. Remove from pans and continue to cool on racks until cooled completely. Store loosely covered.

Preheat oven to 400°. Use muffin cups to line muffin tins or use cooking spray to lightly grease the pans. Prepare streusel topping by combining all the dry ingredients together first. Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached.

In a large mixing bowl, combine the pumpkin, oil, sugars, molasses, vanilla and eggs until well blended. Combine flour, walnuts, and the remaining dry ingredients in another bowl and mix until well blended. Stir flour into the pumpkin mixture until well incorporated. Divide batter evenly in the tins. Sprinkle streusel topping over each one. Bake for 14-16 minutes or until toothpick, inserted in the center, comes out clean.

Cool on wire racks in the pans for 10 minutes. Remove from pans and continue to cool on racks until cooled completely. Store loosely covered.